As it’s nearing the end of the quarter, I’ve been making a lot of pasta to try and make some cheaper meals. One of these is a light vegetarian pasta for spring, and another very hearty and meaty. Dennis and I used the moose-meat (his idea) and made a an awesome tomato cream sauce to go with it. There’s a secret ingredient that makes it better too— plain yogurt! It’s my new favorite on pasta to make it super creamy without all the fat. Try it!
Rigatoni with Olives and Pine Nuts
Rigatoni or other pasta
Plum tomatoes, chopped
Canned green olives, chopped
Good strong olive oil
Salt + pepper
Boil pasta as directed. Meanwhile add a good amount of olive oil (enough for dressing pasta) in a saucepan and add olives, tomatoes, and pine nuts to taste. Ad salt and pepper and simmer, stirring frequently, until tomatoes are cooked and pine nuts are starting to brown. Pull off heat. Drain pasta and add olive oil mixture. Serve or top with plenty of goat cheese which will melt to make a creamy sauce, or serve by itself for a light and refreshing spring pasta. Good cold for a picnic also.
Papparedelle or other pasta
Ground meat (anything goes)
Carrots, shredded or chopped
Roma tomatoes, chopped
Cream, plain yogurt or sour cream
Egg (for topping, optional)
Salt + Pepper
Cook pasta according to directions. Meanwhile, place pasta sauce in a large frying pan. Add uncooked ground meat and simmer, adding carrots and tomatoes. Stir frequently and separate meat. When meat is fully cooked, stir in cream or yogurt until desired consistency. Drain pasta and add to sauce. Place in a large bowl. Fry up an egg and top with cheese for a richer meal (I didn’t do the egg, but apparently it was great). Bon Ap!
Stuffed Chicken with cheese and herbs
Chicken breasts (or tenders, for appetizer size)
Herbs de provence (thyme, rosemary, oregano, etc)
Goat cheese (or other cheese)
Salt + Pepper
Kitchen twine (for tying)
Heat oven to 350 degrees. Lay breasts on a cutting board and place plastic wrap over to cover. Pound them with a mallet or a glass jar until flattened out evenly, about 1/2 inch thick for breasts and 1/4 inch for tenders. Be careful not to break apart. Take plastic off and squeeze lemon juice on top each one. Mix cheese and herbs together in a small bowl and spoon over chicken pieces (don’t overdo it). Roll each one up and tie with string (bow) and sprinkle with more herbs, salt, pepper and more lemon juice. Place on a baking pan with sides, non-stick spray and aluminum. Bake in oven until cooked through, about 30 min for chicken breasts and 15 for tenders (check a couple times with a knife to see doneness). and Whala! Impressive and so easy. Just serve as is and let people pull their strings off themselves.